Module manager: Anthony Buckley
Email: A.Buckley1@leeds.ac.uk
Taught: Semester 1 (Sep to Jan) View Timetable
Year running 2024/25
Microbiology and chemical safety of food (FOOD 5045M) Food Quality Assurance and Control (FOOD 5481M)
This module is not approved as an Elective
This module will introduce you to the fundamentals of food safety and regulatory and legislation processes to monitor and control microbiological and chemical food safety risks. You will gain an understanding of risk assessment and the associated risk management in order to minimise risks in compliance with regulatory standards. You will explore approaches used for food safety testing, HACCP management, allergens, mycotoxins, traceability, labelling and product recalls.
Food safety and quality assurance requires interdisciplinary approaches integrating food/health policy and regulation of food products from pre-harvest to the consumer. Risk assessment and management are crucial aspects to minimise consumer exposure to adverse safety issues. This module aims to provide students with background knowledge in food safety issues as well as the approaches used to determine associated risks and their mitigation in compliance with regulatory guidelines. Teaching methods will utilise lectures to provide core food safety information followed by use of industry software application to develop a quality management system to simulate actual food supply scenarios.
On successful completion of the module students will have demonstrated the following learning outcomes relevant to the subject:
1. Appreciate common key food safety issues and have detailed knowledge of chemical and microbiological food safety issues in the food supply chain
2. Understand how control processes such as HACCP, policy and audits are used as mitigation to food safety issues
3. Be aware of risk assessment methods and mitigation approaches to comply with international regulatory standards
Skills learning outcomes
On successful completion of the module students will have demonstrated the following skills learning outcomes:
1. Work Ready skills: Communication, Time management, technical Skills, Critical Thinking, Commercial Awareness.
2. Digital skills: Digital proficiency, Digital information, Digital creation, Digital communication, Digital learning
3. Work ready skills, Collaboration, integrated problem solving, relationship development, information searching Planning Working with others, managing uncertainty, applying commercial literacies, Information searching
4. Academic skills: Reflection, critical thinking, presentation skills, time management, information searching, academic integrity referencing
Details of the syllabus will be provided on the Minerva organisation (or equivalent) for the module
| Delivery type | Number | Length hours | Student hours |
|---|---|---|---|
| Lectures | 15 | 2 | 30 |
| seminars | 6 | 1 | 6 |
| Private study hours | 114 | ||
| Total Contact hours | 36 | ||
| Total hours (100hr per 10 credits) | 150 | ||
Formative feedback would be provided through seminar sessions
| Assessment type | Notes | % of formal assessment |
|---|---|---|
| Assignment | Coursework | 100 |
| Total percentage (Assessment Coursework) | 100 | |
Normally resits will be assessed by the same methodology as the first attempt, unless otherwise stated
The reading list is available from the Library website
Last updated: 5/31/2024
Errors, omissions, failed links etc should be notified to the Catalogue Team